Steamed Kohlrabi with Shallots and Parsley

Serves 4 / Prep tip: Unless the kohlrabi leaves are obviously old, wilted, or ragged, rinse the leaves, remove the stems, and steam or blanch until tender, from just a few minutes to 10 or more. When done, toss with a little olive oil or butter, season with salt and pepper, and serve separately; or pile them on the plate and spoon the finished kohlrabi over them.